Master the art of the perfect empanada with these two distinct savory fillings
In short: Empanadas are a versatile canvas for bold flavors, requiring only a simple, elastic dough and a well-reduced filling. Whether you prefer the slow-cooked depth of shredded chicken or the bright, acidic punch of a bean and tomatillo mixture, these techniques ensure your pastries remain perfectly sealed and flavorful.
The foundation of a great empanada is a dough that balances structure with tenderness. By combining 360g of flour with 113g of shortening or butter, and incorporating an egg and white wine, you create a base that benefits from at least 30 minutes of refrigeration. This resting period is essential for achieving the elasticity needed to roll the dough into thin, tortilla-like discs that hold their shape during the crimping process.
For a robust chicken filling, the process centers on patience and reduction. Browning two large chicken legs before simmering them in a mixture of crushed tomatoes, garlic, jalapeño, and spices for about an hour ensures the meat becomes tender enough to shred. The critical step is removing the meat to reduce the remaining sauce until it is very thick; this prevents the empanada from becoming soggy. Finishing the mixture with onion greens and 60g of manchego cheese adds a necessary layer of texture and richness.
Alternatively, the bean filling relies on balancing acidity with earthy legumes. By cooking shallots, garlic, chili, and tomatillos until they reach a chutney-like consistency, you build a flavorful base for 439g of rinsed kidney or black beans. The addition of lime zest, juice, cilantro, and 60g of cotija cheese creates a vibrant profile. Mashing a portion of the beans acts as a natural binder, ensuring the filling stays cohesive when tucked inside the pastry.
Regardless of the filling, the assembly requires precision. Using an egg wash as a glue helps secure the crimped seam, while a final brush of egg wash and a sprinkle of coarse salt before baking at 400ºF/200ºC guarantees a golden, appetizing finish. By keeping the fillings relatively dry, you ensure the integrity of the crust, resulting in a professional-grade handheld meal that highlights the interplay between savory meat or beans and a crisp, buttery exterior.
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- Summary by Intellect · source: Empanadas | bean and chicken fillings
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